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Recipe Collection

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Vegetarian Reuben

Vegetarian Reuben Related:   bread & savory pastries, dairy, July 4th, North America, vegetarian

Prep time: 30 minutes

Cook time: 1 hour

Yield: 2 sandwiches

Photo by Ben Johnson, courtesy of The General Muir

Ingredients

  • Beets
  • 2 large beets
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper, freshly cracked
  • Smoked salt
  • Coriander, freshly cracked
  • Russian Dressing
  • ¼ cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon pickle relish
  • 1 tablespoon lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly cracked
  • Sandwiches
  • 4 slices rye bread
  • Butter (for spreading on each piece of bread)
  • 6 tablespoons sauerkraut, warmed
  • 4 slices Comté or gruyere cheese (preferred), or swiss

Preparation

  • Trim tops and bottoms from beets. Wrap beets tightly in foil with a bit of olive oil, salt and pepper. Roast at 350 degrees, approximately 1 hour, or until tender. Let cool and peel as soon as you can handle the beets (they get harder to peel as they cool more; you should be able to rub the skins off with a towel easily). Slice beets into ¼-inch thick slices. Dress liberally with olive oil, smoked salt, pepper and coriander. Reserve at room temperature.
  • Blend together all ingredients for Russian dressing. Set aside.
  • Butter each slice of bread on one side. Griddle the bread in a nonstick pan over medium heat, buttered side down, until golden. Place on a cutting board. Spread 1 tablespoon Russian dressing on each slice of bread. Arrange 4 slices of beets on 2 of the bread slices. Top beets with 3 tablespoons warm sauerkraut and 2 slices cheese each. Put open-faced sandwich under the broiler, until the cheese melts. Remove from the broiler and top with the reserved bread slices.
  • Cut sandwiches using a serrated knife—with confidence! (You want to cut through the sandwich on the first try to avoid the beets slipping out the sides.) Serve with half-sour pickles.

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